Do you really think baking is an easy job? Ask your mother or any show owner how hard it gets sometimes… I mean mixing sugar, eggs, flours into a bowl and you get cakes, cookies, something sweet out of it. But you really have to sweat hard to get this sweet. The baking is more complex than what it looks like and especially when you are in Nepal it went to another level with lots of final touches and tiny details to make the cookie a little more tasty and mind-blowing.

Sarawagi Group one of the best bakery industry in Nepal deeply understands, consumer needs and aims at providing best food and beverages services in Nepal. It supplies bakery products and other food and Brverages item in Kathmandu Nepal.

Check out these 3 cool facts about the bakery industry in Nepal. So prepare your Apran and let’s go through these points. Trust me your life will not be the same in the kitchen after this.
1. Every ingredient has a specific chemical job in the baking process

The Sarawagi group best food and beverage Industry has come across and shared their recipe saying that the real reason you need the very exact amounts of the various ingredients in baking is to be precise that you're making a small, controlled chemical reaction in the food. It just won’t work if this chemical reaction will go wrong, and then it causes food poisoning and other bad stuff. They lay out what each ingredient does in detail:

Flour gives your confection a structure
Baking powder or soda adds air bubbles
Eggs act like the glue holding things together
Oil and butter make it tender
Milk or water gives moisture.

2. It's a struggle between the ingredients to grab the water

According to Sarawagi Group, it is very important to mix all the dry ingredients in the proper right order. This is a very important task. Because all the ingredients are fighting for one thing and that is water. Milk in some cases. If you do it wrong, your ingredients won't be able to get the right mix and will clump up. If we are speaking about water then….

3. Sugar’s work is to actually keeps everything together

There are many more reasons that sugar is present in your cakes and cookies than just sweetening your dish as per the Sarawagi group. One of the key roles of Sugar is to bind the water as it is hygroscopic which means it attracts water and keeps it from the other ingredients. Well… the too much sugar in the cookies also makes it bitter.

Too little sugar makes the cookie hard as a rock. Oh, My Sugar High adds to this, by explaining that the absence of sugar in a confection allows flour proteins to create more gluten, this is the reason that gluten-free foods contain certainly high amounts of sugar.
Visit : https://www.sarawagigroup.com.np/